1. In a small saucepan, melt and combine oil, rice malt syrup and vanilla. Let it cool
2. In a large non-stick fry pan, combine oats, seeds and coconut. Toast over a low heat for approximately 5-10 minutes. Let it cool and add in Kellogg’s Rice Bubbles
3. Add dry mix to the wet mixture and stir well until combined
4. Press into a tin lined with baking paper and freeze for approximately 20 minutes until set
5. Cut into squares
6. Store in a food container for up to 5 days